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Dennis Basset is beloved among our readers for his crisp, vibrant Syrahs from the Northern Rhône appellation of Crozes-Hermitage. His careful organic viticulture and light touch in the cellar produce terrific wines with precision and class, not to mention very reasonable price tags. His lone white wine, a Crozes Hermitage blanc, shows the same terrific detail and friendly character.
Perched where the Loire river meets the windswept Atlantic coast, Muscadet has long been a source for a classic, dry white wine. Served by the carafe in the oyster bars of Paris and London for decades, it’s refreshing, abundant, and inexpensive — a perfect glass to wash down a plate of crustaceans. In the last […]
The Domaine Guillemot Michel has been a benchmark source for biodynamic white Burgundy from the Maconnais. For years they made just a single wine: an iconic Viré-Clessé from Quintaine. And the wine deserves every bit of its extensive praise. “Honeyed, concentrated wines that are imbued with remarkable concentration and energy, and they develop beautifully in the cellar,” writes William Kelley, “One of the best producers in the Maconnais.”
Several readers are already hooked on our newest Champagne producer, RH Coutier. Coutier has been a favorite of Vinous founder Antonio Galloni “for years;” he calls their wines “gorgeous… showing the natural richness of Ambonnay.” The Coutier style is open and accessible – the non-vintage “Traditionnel” is expressive, captivating wine at an exceptional price – today we’re introducing their finest cuvée.
Poggerino is often cited as a reference point for Chianti Classico. Vinous writes of their Poggerino’s “remarkable purity and nuance,” and Rajat Parr calls their wines “excellent” and “some of the purest expressions of the grape in Italy.” Their organic vines from Radda-in-Chianti produced exquisitely balanced wines, full of depth and richness but also tension and lift.
Vincent Boyer now works with his sister Sylvie, and together they share the viticulture (mostly her) and winemaking (mostly him). They’ve nearly completed their conversion to organic farming, and their always excellent wines have become even better in recent years.
Everything in Cornas is small, but the Domaine Dumien-Serrette is tiny. Today fifth generation winemaker Nicolas Serrette farms just 1.8 hectares (4 acres) of his family’s ancient vines. Simon Field MW of Berry Brothers writes of the Dumien-Serrette wines’ “granitic splendor” and “beguiling floral elegance which sets them apart.” Their old vines produce intense, concentrated Syrah, with extraordinary depth but remarkable freshness.
Sofie Bohrmann is a first generation winemaker from Belgium – hardly a recipe for success in the insular world of Burgundian vignerons where most inherit vines, and people even from the Maconnais (an hour south) are considered out of towners. And yet she’s cracked into the elite world of Côte d’Or winemaking. She’s a real winemaking talent, of course, but we’re betting her charming smile and disarmingly friendly demeanor go a long way. Her style is clear and juicy – the wines are packed with flavor, limited oak, and flat-out delicious textures.
Last week we tasted with Pierre Gros, the new generation at Domaine Michel Gros. Michel is still around – we passed him directing some tractors in the Clos des Réas on the way to our tasting appointment – but Pierre is in charge now. There’s been little change to the winemaking at Gros (“if it ain’t broke…”) and in his short tenure Pierre has already steered the domaine through a wide range of vintages.
Philippe Cheron and his son Paul farm a portfolio of vineyards in Burgundy that would make even the most seasoned vigneron envious. Their Domaine du Couvent includes vines in every town from Nuits-St-Georges to Marsannay, including village, premier cru and grand cru plots. Their style is sleek and modern but with restrained oak, careful but firm extraction, and gorgeous density of fruit.
Sancerre’s popularity is well deserved. It’s crisp, refreshing and dry — as easy to pronounce as it is to pair with food. Is it the world’s most complex or long lived wine? Nope. But a good everyday Sancerre is an essential kitchen staple, as useful as a sharp chef’s knife.
We’re in Burgundy this week visiting and tasting with winemakers. On Monday we spent a delightful morning and lunch with Léon Amiot, the young twentysomething winemaker at Domaine Amiot et fils in Morey-St-Denis. Léon is a real talent with a sky high ceiling – the Guide Hachette last year named him Burgundy’s “Winemaker of the Year.” His wines get better every year – his carefully-crafted 2024s will be in next month’s April Futures.
For years St-Aubin was a white Burgundy collector’s hidden gem. Today it’s no longer hidden – many writers put in on par with Chassagne, Puligny and Meursault – but it’s still a gem. Tucked away down a valley running west from the Côte d’Or, St-Aubin’s vineyards average higher elevation than many towns, a boon in warm climates.
We enjoyed a lovely tasting yesterday with Justine Clerget, winemaker at Domaine Christian Clerget. Her father’s name is on the label, but Justine is now unmistakably in charge – she’s brought renewed energy, refined techniques, and a passion for organic viticulture. The Clerget wines were always classical, terroir-transparent, old school red Burgundy; Justine has maintained this spirit but added polish and class.
Our newest Champagne source is RH Coutier, and it’s quickly become a reader favorite. The Coutiers are an old family in Ambonnay (there since 1619), and today produce small-batch Champagnes exclusively from their own organic Grand Cru vineyards.